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salmon niçoise salad with kalamata vinaigrette This delicious riff on a Niçoise salad—minus the hard-cooked eggs and with salmon instead of tuna—comes together in about 30 minutes. Serves 4 FOR THE VINAIGRETTE 6 Tbs. extra-virgin olive oil 13 cup Kalamata olives, pitted and minced (about ¼ cup) 3 Tbs. white balsamic vinegar 1 medium clove garlic, finely grated ½ tsp. finely grated lemon zest 18 tsp. crushed red pepper flakes (optional) Kosher salt and freshly ground black pepper FOR THE SALAD ¾ lb. baby red potatoes (each about 1½ inches in diameter), cut into quarters Kosher salt and freshly ground black pepper ½ lb. green beans, trimmed and cut into 1½-inch lengths ½ lb. cherry or grape tomatoes (preferably mixed colors), halved ½ small red onion, thinly sliced ½ medium fennel bulb, cored and thinly sliced 2 cups baby arugula Freshly ground black pepper ¾ lb. cedar-planked salmon (recipe on p. 57), skin removed, cut into 4 pieces, at room temperature MAKE THE VINAIGRETTE In a small bowl, combine the oil, olives, vinegar, garlic, lemon zest, and red pepper flakes (if using). Whisk to combine and season to taste with salt and pepper. Set aside. MAKE THE SALAD Put the potatoes in a 4-quart saucepan, cover with 2 quarts water, add 1 Tbs. salt, and bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are just tender when poked with a skewer, about 5 minutes. Using a slotted spoon, transfer the potatoes to a large bowl (save the cooking liquid). Whisk the vinaigrette to recombine, drizzle 2 Tbs. of it over the potatoes, sprinkle with salt and pepper, and toss well. Set aside and let cool to room temperature. Bring the water in the saucepan back to a boil over high heat. Meanwhile, fill a large bowl with ice water. Drop the green beans into Store Salmon Fillets How to Buy and Here’s what you need to know when shopping for fresh salmon fillets: • Wild Pacific salmon, preferably from Alaska, is a delicious, sustain- able choice. There are several kinds of Pacific salmon on the market, but for the best flavor and texture look for king salmon (pictured above, also known as Chinook), sockeye (red) salmon, or coho (silver) salmon. • As with any fish, freshness is key. Try to buy fish on the day you plan to cook it, and seek out the freshest fish your market has to offer. Look for firm, moist flesh that isn’t mushy or slimy. The aroma should be clean and briny, like the sea. • Once you’ve selected your fillets, ask the fishmonger to scale them. Before cooking, remove any pin bones (see Test Kitchen, page 89). • At home, store the fish in a plastic bag in the coldest part of the refrig- erator. If you need to store it overnight, set the fish in its plastic bag on a bed of ice in the refrigerator. the boiling water and cook until bright green and no longer raw but still very crisp, 1 to 2 minutes. Drain the beans in a colander and plunge them into the ice water to stop the cooking. Drain again and spread the beans on a clean dishtowel to dry. When the potatoes have cooled, add the green beans, tomatoes, onion, fennel, and all but 3 Tbs. of the vinaigrette and toss well. Season to taste with salt and pepper. Add the arugula and toss gently. Transfer to a platter and top with the salmon. Drizzle with the remaining vinaigrette and serve. 58 FINE COOKING • JUNE/ JULY 201 1